As Valentine's Day approaches; Ross and his date end up at the same restaurant as Carol and Susan, Joey inadvertently sets Chandler up on a blind date with Janice, and the girls burn mementos of their old boyfriends.

Come on, you remember this one! I dare you not to read this in her voice!

You totally read this in her voice! Oh, and remember this particular conversation?

JOEY: She said she wants to slather my body with stuff and then lick it off. I'm not even sure what slathering is, but I definitely want to be a part of it.

CHANDLER: Ok, you can not do this to me.

JOEY: You're right, I'm sorry. You're right.

LORRAINE: [to waiter] Uh, can we have three chocolate mousses to go please?

The day was Friday. The weather was more Irish than ever. During the one hour it took me to make the mousse and set everything up, we experienced sun, hail, rain, sun, more rain, hail, sun, different kind of rain. You get the drift. The temperature: around 10 degrees. The mood: jazzy. In the background, old documentary about Dean Martin, Marylin Monroe, vintage Hollywood. And so it begins.

As far as utensils go, you will need: a medium size pot, 2 big heatproof bowls ( I like big bowls and I cannot lie), a whisk/hand mixer, a large spatula (for gentle folding).

1. Ingredients and quantities

2. The process

The chocolate. The darker, the better, get one that has a minimum of 70% cocoa solids. Roughly cut up le chocolat. Place it in the bowl over a pan of simmering water. This means low heat, no hurry here.

! The water must not touch the bottom of the bowl, otherwise it will overheat it and your chocolate will become grainy.

While the chocolate is melting away, separate the egg whites from the yolks and place them in your other clean, dry bowl.

! When separating the whites, be careful not to get any traces of egg yolk in there. The fat in the yolk will prevent the rising of the egg whites.

Now whisk the egg whites with the lemon juice from the lemon wedge, on medium speed until they start to foam (2).

Then switch to high speed and gradually add the sugar. Whisk until you get firm, cloud-like peaks (3).
By the time you're done with this, your chocolate should be melted and glossy (4).

The next step is a crucial one. Take a third of the egg whites and whisk them fast and whisk them good. I did it with a spatula, cause my judgement was clouded. Do as I say, not as I did. It worked, but it was more difficult than it should have been.

! Because you are adding a cold mass (the eggs) to a hot and sexy one (the chocolate) there is the possibility/risk of the cocoa butter inside the chocolate solidifying, leading to a lumpy mousse. So whisk it "Fast and Furious" style. Show her who's boss.

When she's loosened up (5) add half of the remaining egg whites (6), replace the whisk with the spatula and gently start folding. Move the bowl as you move the spatula in a slow, therapeutic fashion. This is where you apologize for being so rough before, so go nice and gentle. Use the love.

When you've incorporated that (7), add the last of the whites (8) and repeat the careful procedure.

! The reason for this is that over-mixing will ruin the air bubbles in the egg whites that you've worked so hard to create and the result of that will be a heavier mousse and less volume.
When it's smooth and the whites have been integrated (9), pour your mousse into glasses, jars, ramekins, or bowls and leave it to set for at least 2 hours. 6 is best. After 12 hours it will become heavy and lose its innate moussiness.

Then you'll find yourself saying things like: "You're not the same as you were before. You were much more moussier. You've lost your moussiness." You get the reference, right? (insert chirping sounds here)

Before setting in the fridge and adding delicious and pretty toppings:

After setting in the fridge and adding delicious and pretty toppings:

Girl, look at that body! That's some seriously moussy business we got up in this biatch! Uhm, I mean, look at the lovely texture:

Feedback: Oh my! How did I not make this before? It's easy, it does't take much time and it's one of the best ways to eat chocolate! Plus, it has sooo little sugar in it! It's all about that chocolate, baby! Oh, and I love the raspberry combo! The intense chocolate flavor, in that airy, fluffy textured form loves the slightly sour freshness that the raspberries bring to the table. Will definitely repeat the experience! I ate some of it after two hours of chilling in the fridge, then after a day, aaaand after two days. I prefer the first one. The more it sets, the heavier it gets. Something that applies to life too! I've imparted enough "wisdom", I'll go away now.